Lentil Pasta with Vegetables (Print Version)

Hearty lentils and roasted vegetables tossed with whole wheat pasta in a light sauce.

# Components:

→ Pasta & Lentils

01 - 10 oz whole wheat or regular penne or fusilli pasta
02 - 1 cup cooked brown or green lentils, drained and rinsed if canned

→ Vegetables

03 - 1 medium zucchini, diced
04 - 1 red bell pepper, chopped
05 - 1 yellow bell pepper, chopped
06 - 1 small red onion, sliced
07 - 1 cup cherry tomatoes, halved
08 - 2 tbsp olive oil
09 - 2 cloves garlic, minced

→ Seasonings & Garnishes

10 - 1 tsp dried oregano
11 - ½ tsp dried thyme
12 - ½ tsp chili flakes (optional)
13 - Salt and freshly ground black pepper, to taste
14 - 2 tbsp chopped fresh parsley or basil
15 - 2 tbsp grated Parmesan cheese (optional, omit for vegan)

# Method:

01 - Set the oven to 410°F and line a baking sheet with parchment paper.
02 - Arrange zucchini, red and yellow bell peppers, red onion, and cherry tomatoes on the baking sheet. Drizzle with 1½ tablespoons olive oil, sprinkle with oregano, thyme, salt, and pepper, then toss to coat evenly.
03 - Roast in the oven for 20 to 25 minutes, stirring once halfway through, until tender and lightly caramelized.
04 - Bring a large pot of salted water to a boil. Cook pasta as per package instructions until al dente. Reserve ½ cup of pasta water before draining.
05 - Heat remaining ½ tablespoon olive oil in a large skillet over medium heat. Add garlic and optional chili flakes, sauté for 1 minute until fragrant.
06 - Add cooked lentils and roasted vegetables to the skillet, tossing to combine thoroughly.
07 - Add drained pasta and splash reserved pasta water as needed to loosen the mixture. Stir well and adjust seasoning with salt and pepper.
08 - Remove from heat, sprinkle with fresh herbs and optional Parmesan cheese. Serve warm.

# Expert Advice:

01 -
  • It's hearty enough to satisfy completely, yet light enough that you won't feel weighed down afterward.
  • The vegetables caramelize while you're cooking pasta, so everything comes together at once without stress.
  • It stretches beautifully for leftovers and tastes even better the next day when the flavors have gotten to know each other.
02 -
  • Don't skip reserving the pasta water, that starch is what binds everything into a cohesive dish instead of leaving it dry and separate.
  • Roast your vegetables on one baking sheet, they need space to actually caramelize, crowding them just steams them instead.
  • The pasta water goes in at the very end just before serving, start with a splash and add more only if needed, you can always add but you can't take it back.
03 -
  • Buy whole wheat pasta if you can, it has a nuttier flavor and actually more protein, which pairs beautifully with the lentils.
  • Keep tasting and adjusting seasoning throughout cooking, especially when you add the pasta water, because flavors shift as ingredients combine.
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